Mint Julep Cocktail
The Mint Julep Cocktail is a simple drink composed of bourbon, sugar, mint and crushed ice and is best known for being the signature drink of the Kentucky Derby.
The Mint Julep Cocktail first appeared in print in 1803 in John Davis’ book “Travels of Four and a Half Years in the United States of America.” Mr. Davis wrote that the Mint Julep is a “dram of spirituous liquor that has mint steeped in it, taken by Virginians of a morning.”
I’m not going to recommend you start your day with a Mint Julep like they did in the beginnings of the 19th Century; but sipping one mid day while enjoying this auspicious horse race? Surely; you won’t be alone.
Since its appearance in the late 1700’s, the Mint Julep has remained popular, but the julep itself is actually a category of drinks featuring a spirit served over crushed ice. The first juleps were made with cognac or even peach brandy. After an epidemic during the mid-1800s that infected France’s grapevines and temporarily hindered their cognac trade, whiskey became the julep’s go-to liquor in the US.
The Mint Julep is traditionally served in a silver julep cup piled high with crushed ice, or ice pebbles. I’ve done that multiple times with different flavors over the years, but I’ve been remiss to include the standard, the one that started it all, the simple Mint Julep Cocktail!
For that ice, I’ve got an ice cube tray to make little ice cubes (affiliate link) but I’ll also stop by a Sonic Drive-In if I have the time and buy a bag of their ice pebbles. It’s the preferred way but not always possible so I’ll either try my blender or if really desperate put ice between two towels and hit the cubes with a mallet…I crush them myself!!
Since the bourbon is the only liquid in the glass make sure it’s one of good quality; I used both Bulleit and Maker’s Mark and love them both. A slightly higher-proof bourbon—something in the mid-80s or around 90—will keep the crushed ice from diluting the cocktail too quickly.
The ONLY caveat I will sometimes make with the original Mint Julep Cocktail is to use Demerara sugar in lieu of granulated; I like that hint of molasses and use it in all of my warm drinks like coffee and tea, why not this bourbon one too?
Sure, the Mint Julep is typically consumed on Derby Day, but don’t let that keep you from enjoying one whenever the mood strikes. I’ve made so many variations; thought you might enjoy those too!
Friday Race at Churchill Downs
Triple Crown Races
PIN IT! ‘Mint Julep Cocktail’
Mint Julep Cocktail
Equipment
Ingredients
- 8 mint leaves
- ¼ ounce simple syrup Equal parts water to sugar (granulated or demerara) to water; bring to boil until sugar melts, remove from pan to jar and refrigerate until cool.
- 2 ounces bourbon
Garnish
- mint sprig
Instructions
- In a Julep cup or rocks glass, lightly muddle the mint leaves in the simple syrup.
- Add the bourbon then pack the glass tightly with ice.
- Stir until the cup is frosted on the outside.
- Top with more crushed ice to form an ice dome, and garnish with a mint sprig.
Notes
- 1/4 cup granulated or demerara sugar
- 1/4 cup water
I have to say you had me at the picture of the drink, the decadent ice cubes, the silver-copper glass and voila, the mint. Nothing says, yells, freshness like mint, especially when it is fresh mint hanging on the edge of a drink filled with ice. Hmmm. I have to say that some things just go well together, one of them is vanilla and sweetness and mint and lime juice. The subtleties of flavor, especially vanilla and lime is one of those things that make life easier and conversations interesting. Cheers.
All you say is true…and one reason I’m planting mint today. I know it’s invasive and I’m happy to have it! 🙂
Barb – this was fantastic! It was just the right amount of bite, sweetness and mint! You are going to make a bourbon drinker of me yet!
You are now on to me. I need a bourbon drinking pal! Seriously…glad you liked it; the testing has only begun. 🙂
Ahh bourbon. I’m in! This drink looks and sounds absolutely perfect for the weekend ahead!
It is…and maybe I need a mission to get juleps onboard the cocktail calendar for more than one week of the year. I love bourbon and I do love this cocktail!
What a beautiful drink!!! I totally want to make this now. It looks delicious!
Thanks Kate…absolutely make one, they are SO good!
So many mint juleps out there this week! Love the muscovado sugar variation.
I spent 10 years in the South so it’s a tradition I love. I’m in Denver now…they don’t even know it exists; it’s all about Cinco de Mayo!
I like muscovado sugar but I’ve never used it in a drink before. Bring on the derby!
I think I’ll use it more often, loved the richness of flavor it added…cheers!
I love this take on a mint julep! So flavorful. Looks like I’ll need to pick up some of that bourbon to help cool off the hot evenings (which have already arrived here in Phoenix!)
I’ll take a bit of that heat but you can keep most of it. Denver is still in the 70 during the day; 40 at night and sometimes snow mode. 🙂
This julep is SO good. Making more right now even; have to be ready for tomorrow! 🙂
You’ve packed a ton of flavor in one little ole Mint Julep! Fun mix of flavors. Mint and bourbon have such an affinity for each other, don’t they? Have a happy Derby day!
They do…and John the brown sugar component is so nice; come on over and I’ll make one for you and the Mrs. 🙂
Is it bad to say I’ll need one of these tonight? 😉
How could that ever be bad. One that is. A pitcher? Maybe. 🙂